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Receta Satay Chicken, Pork Or Beef
by Global Cookbook

Satay Chicken, Pork Or Beef
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Ingredientes

  • 1 lb Combination of boneless, chicken, beef and po
  • 3 Tbsp. Oil
  • 1 stalk fresh lemon grass
  • 3 x Cloves garlic
  • 1/2 tsp Seeded and finely minced, red chili peppers
  • 1 Tbsp. Curry pwdr
  • 1 tsp Sugar or possibly honey
  • 1/2 tsp Fish sauce or possibly 1/4, teaspoon salt
  •     Sa-teh Sauce, (recipe follows)
  • 1 pt Canning jars
  • 1/4 c. Oil
  • 2 x Cloves garlic, chopped
  • 1/2 tsp Grnd dry red chili peppers, (1/2 to 1)
  • 3 x Kaffir lime leaves
  • 1/2 tsp Curry pwdr
  • 1 Tbsp. Minced fresh lemon grass
  • 1 c. Coconut lowfat milk
  • 1/2 c. Lowfat milk
  • 1 x 2 inch cinnamon stick
  • 3 x Bay leaves
  • 2 tsp Tamarind paste
  • 1 Tbsp. Fish sauce, (1 to 3)
  • 3 Tbsp. Dark brown sugar
  • 3 Tbsp. Lemon juice
  • 1 c. Chunky peanut butter
  • 1 x Cucumber, (preferably Japanese)
  • 5 Tbsp. Sugar
  • 1 c. Boiling water
  • 1/2 c. White vinegar
  • 1 tsp Salt
  • 3 x Red chili peppers, seeded and, finely minced (3 To 5)
  • 3 x Shallots, finely minced
  • 6 sprg Chinese parsley, (for garnish) (6 to 8)

Direcciones

  1. Cut chicken, beef and pork thinly into 2 inch strips. In a food processor or possibly blender, combine oil, lemon grass, garlic, red chili peppers, curry pwdr sugar and fish sauce; blend till smooth. Pour over chicken and meat; marinate for 2 hrs. Thread meat onto skewers and barbecue or possibly broil, turning occasionally till cooked. Serve with Sa- teh Sauce and Cucumber Sauce.
  2. Makes 4 servings.
  3. Heat oil in a skillet to medium-high heat and saute/fry garlic, onion, chili peppers, kaffir lime leaves, curry pwdr and lemon grass for 2 to 3 min. Stir in coconut lowfat milk, lowfat milk, cinnamon stick, bay leaves, tamarind paste, fish sauce, brown sugar, lemon juice and peanut butter; mix well.
  4. Reduce heat and cook, stirring frequently, till sauce thickens, about 30 min. Be very careful sauce does not stick to bottom of pan.
  5. Thinly slice cucumber; arrange in a bowl. Dissolve sugar in boiling water; stir in white vinegar and salt. Pour sauce over cucumber slices. Sprinkle with red chile peppers and shallots. Chill. Garnish with Chinese parsley.
  6. Makes 1 1/2 c..